These are the BEST Gluten Free Loaded Twice Baked Potatoes Ever! Whether you’re looking for something to add to your Holiday Dinners, your Game Day Spread, or a Special Side for a Weeknight Dinners… Twice Baked Potatoes are a classic, Must Make Side Dish. Everyone will love the cheese and bacon stuffed filling and the crisp potato skin.
What are Loaded Twice Baked Potatoes?
A gluten free loaded twice baked potato is a whole baked potato that’s cut in half, and the white, fluffy, soft potato interior is scooped out, leaving just the potato skins behind. The scooped out potato is mixed with cheddar cheese, sour cream, bacon, butter and chives, then it’s spooned back into the potato skins and baked until the tops are browned.
Twice baked potatoes aren’t complicated to make, but they do take a little bit of time. You are baking them twice, after all!
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What Ingredients do you Need to Make Loaded Twice Baked Potatoes?
To make these yummy stuffed potatoes you’ll only need 8 easy to find, naturally gluten free ingredients. Here’s what you’ll need:
- Russet Potatoes – medium sized
- Olive Oil
- Salt
- Sour Cream
- Butter
- Cheddar Cheese
- Bacon
- Chives
How do you make Loaded Twice Baked Potatoes?
To make these delicious twice baked potatoes with sour cream and bacon:
Step 1: Preheat the oven to 400°F. Line a large baking sheet with parchment paper.
Step 2: Rub the potatoes with olive oil and season with a sprinkle of salt. Put the potatoes on the baking sheet and bake until fork-tender, approximately 1 hour. Let the potatoes cool enough to handle.
Step 3: Meanwhile, cook the bacon until crispy then chop into small bits. Also grate the cheese and chop the chives.
Step 4: Using a spoon, scoop out some of the cooked potatoes, leaving a 1/4-inch layer of pulp on the skin. Place the scooped out potato into a bowl and return the potato skins to the baking sheet.
Step 5: In a mixing bowl, add the scooped out potato, the sour cream, cheddar cheese, bacon, butter, chives and the rest of the salt. Use a mixer to mixed the until fully combined and the the lumps in the potatoes are removed.
Step 6: Spoon the potato mixture back into the potato skins. Melt the remaining butter and drizzle it over the tops of the the stuffed potatoes. Bake until the tops are browned, about 15 minutes.
More Easy Gluten Free Potato Recipes To Try:
- Everything Mashed Potato Flatbread
- Mashed Potato Waffles
- Pepperoncini Potato Salad
- Sweet Potato Bites with Marshmallows
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Tips for making the Best Twice Baked Potatoes:
- Potatoes are naturally gluten free so these Twice Baked Potatoes are safe for guests on a gluten free diet.
- Although russet potatoes are the best because of their sturdy skin and their shape. You can use any type of potatoes for this recipe.
- If you do find yourself with leftovers. Put them in an airtight container and store in the fridge for up to 3 days.
- You can use a potato masher to mix the potatoes instead of a mixer if needed.
- The cheddar cheese can be swapped out for mozzarella, havarti or gouda. Almost any type of cheese can be used.
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Loaded Twice Baked Potatoes
Ingredients
- 4 Russet Potatoes medium sized
- 2 Tsp Olive Oil
- 1 Tsp Salt divided
- 1/2 Cup Sour Cream
- 3 Tbsp Butter divided
- 1 Cup Cheddar Cheese shredded
- 6 Slices Bacon
- 1 Tbsp Chives
Instructions
- Preheat the oven to 400°F. Line a large baking sheet with parchment paper.
- Rub the potatoes with olive oil and season with a sprinkle of salt. Put the potatoes on the baking sheet and bake until fork-tender, approximately 1 hour. Let the potatoes cool enough to handle.
- Meanwhile, cook the bacon until crispy then chop into small bits. also grate the cheese and chop the chives.
- Using a spoon, scoop out some of the cooked potatoes, leaving a 1/4-inch layer of pulp on the skin. Place the scooped out potato into a bowl and return the potato skins to the baking sheet.
- In a mixing bowl, add the scooped out potato, the sour cream, cheddar cheese, bacon, butter, chives and the rest of the salt. Use a mixer to mixed the until fully combined and the the lumps in the potatoes are removed.
- Spoon the potato mixture back into the potato skins. Melt the remaining butter and drizzle it over the tops of the the stuffed potatoes. Bake until the tops are browned, about 15 minutes.
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More Easy Gluten Free Recipes:
If you Love this Gluten Free Twice Baked Potato Recipe, check out some of my other Gluten Free Side Dish Recipes Here:
- Loaded Broccoli Cauliflower Salad
- Roasted Vegetable Salad
- Gluten Free Perogies
- Smashed Brussel Sprouts
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Loaded Twice Baked Potatoes
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